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Recipe Summary

Yield:
one 10-inch cake
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Ingredients

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Directions

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  • Cream butter in a large mixing bowl; gradually add 2 cups sugar, beating well. Add eggs, beating well.

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  • Sift together flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture, mixing well. Stir in vanilla.

  • Pour batter into a well greased 10-inch Bundt pan. Bake at 325° for 55 minutes or until cake tests done. Cool in pan on a wire rack 10 minutes; invert cake onto wire rack, and cool completely. Prick cake several times with a wooden pick. Combine remaining sugar and lemon juice in a small mixing bowl; pour over top of cake. Garnish with lemon slices.

Source

Oxmoor House Homestyle Recipes

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